There’s something undeniably magical about a dessert that marries two childhood classics into one extraordinary treat. Strawberry Crunch Cheesecake is a nostalgic and indulgent fusion of creamy cheesecake and the iconic strawberry shortcake ice cream bars we all loved as kids. With its velvety cheesecake filling, sweet strawberry topping, and a buttery crunch topping reminiscent of those crumbly coatings, this dessert has all the makings of a show-stopper for any occasion.
Whether you’re looking for a stunning dessert for a birthday, a special gathering, or simply to treat yourself to something sweet, this recipe is a winner. What makes it even more remarkable is its simplicity, allowing even novice bakers to create something that looks and tastes like it came straight out of a fancy bakery.
So, grab your apron and let’s dive into the world of creamy, crunchy, strawberry-filled bliss!
Why You’ll Love This Recipe
- Ultimate Nostalgia: The strawberry crunch topping will transport you back to summer days and ice cream trucks, making this dessert both delicious and sentimental.
- Perfect for All Occasions: Whether it’s a holiday gathering, a birthday celebration, or a casual weeknight dessert, this cheesecake always steals the show.
- Easy Yet Impressive: While it looks intricate, the step-by-step process is simple and approachable, making it a fun project for bakers of any skill level.
- Versatile: You can customize the topping with other flavors if you’re feeling adventurous. Swap the strawberries for raspberries or even blueberries for a different twist!
Ingredients You’ll Need
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tablespoons cornstarch
For the Strawberry Topping:
- 1½ cups fresh strawberries, chopped
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
For the Crunch Topping:
- 20 Golden Oreo cookies
- 3 tablespoons unsalted butter, melted
- ½ cup freeze-dried strawberries
How to Make Strawberry Crunch Cheesecake
Step-by-Step Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). To make the graham cracker crust, mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed measuring cup to pack it tightly. Bake the crust for 8 minutes, then let it cool completely while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Add in the vanilla extract and mix again.
Next, incorporate the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Overmixing can lead to cracks in the cheesecake. Add the sour cream and cornstarch, and gently fold them in until everything is evenly combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and place the pan into a larger roasting pan. Pour about an inch of hot water into the roasting pan to create a water bath. This step helps the cheesecake bake evenly and prevents cracking.
Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 4: Make the Strawberry Topping
In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to bubble.
In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the strawberry mixture. Continue cooking for another 1-2 minutes, or until the sauce thickens. Remove from heat and let the topping cool completely.
Step 5: Make the Crunch Topping
In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until you get a crumbly mixture. Add the melted butter and pulse again until the crumbs are evenly coated.
Step 6: Assemble the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Spread the cooled strawberry topping evenly over the top, then sprinkle the strawberry crunch mixture generously over the entire cheesecake. Press the crunch topping gently to help it adhere.
Helpful Tips
- Room Temperature Ingredients: For the smoothest filling, make sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature.
- Water Bath: Don’t skip the water bath! It ensures a creamy texture and helps prevent cracks.
- Chilling Time: Patience is key. Allowing the cheesecake to chill overnight not only makes it easier to slice but also enhances the flavor.
- Crunch Topping Storage: If you want to maintain the crunch topping’s texture, assemble it right before serving.
Details
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours (including chilling)
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- If you’re short on time, you can use store-bought strawberry sauce instead of making the topping from scratch, but the homemade version is worth the extra effort!
- Feel free to experiment with different cookie bases or fruit toppings to customize the flavor to your liking.
Nutritional Information (Per Serving)
- Calories: 450
- Carbohydrates: 38g
- Protein: 6g
- Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 280mg
- Sugar: 25g
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess liquid before cooking them into the topping.
How Long Does This Cheesecake Last?
When stored in an airtight container in the refrigerator, this cheesecake will stay fresh for up to 5 days.
Can I Freeze This Cheesecake?
Absolutely! Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
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Conclusion
This Strawberry Crunch Cheesecake is everything you could ask for in a dessert—rich, creamy, fruity, and crunchy all at once. It’s the kind of treat that makes any occasion feel special, and it’s sure to impress anyone lucky enough to share a slice with you.
Whether you’re recreating the nostalgia of strawberry shortcake ice cream bars or simply indulging in your love for cheesecake, this recipe is bound to become a new favorite in your household. So, gather your ingredients, take your time, and savor the process. You’ll be rewarded with a dessert that’s not just delicious but also brimming with heart and soul.
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Strawberry Crunch Cheesecake: A Decadent Dessert to Savor
Description
There’s something undeniably magical about a dessert that marries two childhood classics into one extraordinary treat. Strawberry Crunch Cheesecake is a nostalgic and indulgent fusion of creamy cheesecake and the iconic strawberry shortcake ice cream bars we all loved as kids. With its velvety cheesecake filling, sweet strawberry topping, and a buttery crunch topping reminiscent of those crumbly coatings, this dessert has all the makings of a show-stopper for any occasion.
Whether you’re looking for a stunning dessert for a birthday, a special gathering, or simply to treat yourself to something sweet, this recipe is a winner. What makes it even more remarkable is its simplicity, allowing even novice bakers to create something that looks and tastes like it came straight out of a fancy bakery.
So, grab your apron and let’s dive into the world of creamy, crunchy, strawberry-filled bliss!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tablespoons cornstarch
For the Strawberry Topping:
- 1½ cups fresh strawberries, chopped
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
For the Crunch Topping:
- 20 Golden Oreo cookies
- 3 tablespoons unsalted butter, melted
- ½ cup freeze-dried strawberries
Instructions
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). To make the graham cracker crust, mix the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed measuring cup to pack it tightly. Bake the crust for 8 minutes, then let it cool completely while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy. Add in the vanilla extract and mix again.
Next, incorporate the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Overmixing can lead to cracks in the cheesecake. Add the sour cream and cornstarch, and gently fold them in until everything is evenly combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, and place the pan into a larger roasting pan. Pour about an inch of hot water into the roasting pan to create a water bath. This step helps the cheesecake bake evenly and prevents cracking.
Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.
Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 4: Make the Strawberry Topping
In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to bubble.
In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the strawberry mixture. Continue cooking for another 1-2 minutes, or until the sauce thickens. Remove from heat and let the topping cool completely.
Step 5: Make the Crunch Topping
In a food processor, pulse the Golden Oreo cookies and freeze-dried strawberries until you get a crumbly mixture. Add the melted butter and pulse again until the crumbs are evenly coated.
Step 6: Assemble the Cheesecake
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving plate. Spread the cooled strawberry topping evenly over the top, then sprinkle the strawberry crunch mixture generously over the entire cheesecake. Press the crunch topping gently to help it adhere.
Notes
- If you’re short on time, you can use store-bought strawberry sauce instead of making the topping from scratch, but the homemade version is worth the extra effort!
- Feel free to experiment with different cookie bases or fruit toppings to customize the flavor to your liking.